First Lasagna on the grill Questions

For baking on the egg go ps legs up and about 50° higher on the dome temp than what the recipe calls for.  Time should be very close to recipe recommendations 

Pyrex is fine- the smoke will discolor but will clean up when washed 

I buy those cheap aluminum bread pans and cook three or four individual lasagnas. Our family likes the crusty edges so this gives lots of that and I generally cook two different kinds all at once. the pans cost like 99 cents each and are reusable but can be sent home with friends without losing anything expensive. 

Here are a few buffalo chicken lasagnas I cooked a while back

I like to use the foil pans just in case the temp gets away from me...risk is probably low but pyrex has been known to explode.  Also I like to use a pizza stone on the grate and put the foil pan on that.  Running a high temp ~450 with the stone gives a real brick oven taste in my opinion.

Um, i think that does not look anything like lasagne, please send your address so i can come over and test it all out!